Odds & Ends

Ingredients

• 150g fresh rhubarb, thinly sliced
• 1.5cm piece ginger, peeled and grated
• 2 teaspoons lemon juice
• 1/2 cup white sugar

Method

Place rhubarb, ginger and lemon juice in a medium microwave safe bowl. Cover loosely with plastic wrap and cook on high (100%) for 90 seconds. Stir, re-cover with plastic wrap and cook for a further 90 seconds, or until soft and pulpy.

Stir in sugar, cover and microwave on high for 1 minute. Stir again and cook for a further minute. Cool until just warm and pour into a sterilised 250ml jar. Cover the jam with a small circle of baking paper and stand until cold. Once cold, seal the jar and store in a cool place.

Tips & Hints

Cooking times will vary based on the power of your microwave.

Delicious with Lemonade Scones

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